Cheesesteak Pockets

Cheesesteak Pockets 1 tablespoon vegetable oil 1 medium onion, cut in half and sliced (about 1/2 cup) 1/2 of a 24-ounce package frozen beef or frozen chicken sandwich steaks (8 steaks) 1 can (10 3/4 ounces) Condensed Cheddar Cheese Soup 1 jar (about 4 1/2 ounces) sliced mushrooms, drained 4 pita breads (6-inch) cut in half, forming 8 pockets Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender, stirring occasionally. Add the sandwich steaks in batches and cook until well browned on both sides. Pour off any fat. Stir the soup and mushrooms in the skillet and cook until the mixture is hot and bubbling. Divide the sandwich steaks and soup mixture among the pita halves.